Fermented 'pickles'
Discussion
Any picklers here?
I quite fancy trying some pickling, just beetroot or cabbage to begin with. Most recipes I've found require pretty large containers; half gallon plus. I have eight small jars like this (c. 500ml):
Is it feasible to use lots of small jars rather than one massive one or does fermentation require the larger volume?
I quite fancy trying some pickling, just beetroot or cabbage to begin with. Most recipes I've found require pretty large containers; half gallon plus. I have eight small jars like this (c. 500ml):
Is it feasible to use lots of small jars rather than one massive one or does fermentation require the larger volume?
Bit of a bump, never did get around to this at the time. 
It's not clear to me at third/fourth step - should the lid(s) go on immediately, after three/four days, or only seal them once fermentation is complete after three weeks?
The Real Meal Revolution said:
TO PICKLE
⋆ Clean the vegetables in fresh water and set aside to dry.
⋆ In a small saucepan, bring the water, salt and spices to the boil. Leave them to cool.
⋆ Pack the vegetables as tightly as possible into sterilized jars and cover with brine, making sure there is a piece of vine leaf in each jar (again, only optional).
⋆ Leave them at room temperature for three or four days. Bubbles will begin forming. This is normal; just skim them off and top with more water or brine if you need to.
⋆ You may need to weigh the veg down with another jar in the beginning to keep them submerged, but once fermentation gets deep into the flesh, they will start sinking.
⋆ After three weeks, your pickles should be completely finished.
⋆ You can keep them in the fridge from this point with the lids on. From now on, they will stay edible while they slowly continue fermenting. Store in the fridge an consume within three months.
Noakes, Tim. The Real Meal Revolution: The Radical, Sustainable Approach to Healthy Eating (Kindle Locations 1378-1393). Little, Brown Book Group. Kindle Edition. ⋆ Clean the vegetables in fresh water and set aside to dry.
⋆ In a small saucepan, bring the water, salt and spices to the boil. Leave them to cool.
⋆ Pack the vegetables as tightly as possible into sterilized jars and cover with brine, making sure there is a piece of vine leaf in each jar (again, only optional).
⋆ Leave them at room temperature for three or four days. Bubbles will begin forming. This is normal; just skim them off and top with more water or brine if you need to.
⋆ You may need to weigh the veg down with another jar in the beginning to keep them submerged, but once fermentation gets deep into the flesh, they will start sinking.
⋆ After three weeks, your pickles should be completely finished.
⋆ You can keep them in the fridge from this point with the lids on. From now on, they will stay edible while they slowly continue fermenting. Store in the fridge an consume within three months.
It's not clear to me at third/fourth step - should the lid(s) go on immediately, after three/four days, or only seal them once fermentation is complete after three weeks?
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